1 package fresh broccoli
1 onion, chopped
2 stalks celery, chopped
2 red potatoes, peeled and chopped
1/4 cup (1/2 stick) butter
1/2 cup all-purpose flour
1 (32 oz.) box chicken stock
1 quart Half and Half or 2 (12 oz. ea.) cans evaporated milk
1 quart (4 cups) milk
1 (8 oz.) bag shredded sharp cheddar cheese
1/2 small block Velveeta, cut into small pieces

Sauté onion, celery, and potatoes in butter. Add flour to make a roux. Stir until the flour taste is gone. Add chicken stock, broccoli, Half and Half, and milk. Simmer until broccoli is cooked. Add cheddar cheese and Velveeta pieces. Let simmer for 30-45 minutes, stirring often. Watch carefully so the milk doesn’t curdle. Keep simmering until the cheese is melted. Using an immersion blender, blender, or food processor, purée the soup to your desired consistency. Thicken soup with a slurry of cornstarch and water if necessary.

Garnish options: shredded cheese, chopped green onion, crumbled bacon, and chopped ham.

Submitted by: Katherine Sawyer